|Boneless skinless chicken breast halves||1 Pound, cut into 1 inch pieces|
|Onion||1⁄2 Cup (8 tbs), chopped (1 medium sized)|
|Canned mushroom pieces and stems||4 Ounce (drained)|
|Fettuccine alfredo||8 Ounce (Chicken HelperÂ®)|
|Hot water||2 1⁄2 Cup (40 tbs)|
|Milk||1 Cup (16 tbs)|
|Dijon mustard||2 Tablespoon|
|Frozen asparagus cuts||9 Ounce (thawed and drained)|
1. Melt margarine in 10-inch skillet over high heat. Cook chicken, onion and mushrooms in margarine 3 to 5 minutes, stirring occasionally, until outside of chicken turns white.
2. Stir in Sauce Mix, hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
3. Stir in asparagus. Cover and cook 2 minutes, stirring occasionally; remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Stir before serving.
High Altitude (3500-6500 ft) Increase hot water to 2 3/4 cups. After stirring in asparagus, cover and cook 4 minutes.